A really tasty and inviting dish, one patty leads to another, you can use either frozen peas that you put directly into the pan or canned ones, which must be drained well.
- 14 oz of ground beef & pork
- 2 eggs
- 1/3 cup of grated Parmigiano Reggiano cheese
- 1/3 cup of grated Pecorino Romano cheese
- 2 cups of breadcrumbs
- 1 cup of stale bread
- fresh parsley to taste
- nutmeg to taste
- salt and pepper to taste
- breadcrumbs to taste
FOR THE SAUCE:
- 1/2 cup of tomato puree
- 1 cup of peas
- extra virgin olive oil to taste
- hot water
- 1 clove of garlic
- salt to taste
To prepare this course, start with the dough for the meatballs.
In a bowl you have to put the minced meat, add the eggs, parmigiano cheese, pecorino cheese, breadcrumbs, salt, pepper.
Wash and chop parsley, also add nutmeg and mix well we recommend kneading with your hands.
Now you have to form the meatballs, give them a round and slightly flattened shape, bread them well in breadcrumbs, which should adhere all over the surface.
Put the oil, whole garlic in a large nonstick pan and let the meatballs brown, then add the tomato pulp, peas and cover with hot water, season with salt and pepper and cook on low heat for 40 minutes.
When the time is up, turn off and enjoy hot.
GRANDMA’S MEATBALLS WITH PEAS IN SAUCE